Fresh Pasta With Clams And Hot Italian Sausage

Ingredients for Fresh Pasta With Clams And Hot Italian Sausage

• 60g plus 1 tablespoon plain flour, plus more

• 60ml semolina flour, plus more

• 1/4 teaspoons olive oil

• 2 tablespoons olive oil

• 110g hot Italian sausage, casing removed

• 2 cloves garlic, thinly sliced

• 450g Manila or littleneck clams, scrubbed

• 60ml dry white wine

• Kosher salt

• 1 tablespoon unsalted butter

• 1 tablespoon finely chopped parsley

Combine 60g plus 1 tablespoon plain flour and 60ml semolina flour in a large bowl. Add oil and 60ml warm water and mix with a fork until a stiff dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, 8–10 minutes. Wrap tightly in plastic; let sit at room temperature 1 hour.

Cut dough in half. Working with a piece at a time and keeping remaining dough wrapped in plastic, roll dough into a 9x3/4" log. Cut on a diagonal into 1/2" pieces; dust with plain flour.

Working with 1 piece of dough at a time, roll out between your palms to make about 3" strands that taper at the ends. Dust pasta with semolina flour and place on a parchment-lined baking sheet. Cover with a kitchen towel until ready to use.

Heat oil in large skillet over medium-high. Add sausage and cook, breaking into small pieces with a wooden spoon, until browned, about 5 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add clams and wine; cover. Cook, shaking skillet occasionally, until clams open, about 5 minutes; discard any that do not open.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1 cup pasta cooking liquid.

Add butter, parsley, pasta, and 1/2 cup pasta cooking liquid to clams. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Taste and season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.